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    0 Replies Latest reply on May 3, 2009 1:05 PM by garba108

    Michelin-trained chef 15 yrs experience opening GASTRODINER

    garba108 Newbie
      I am an experienced trained chef with exceptional culinary and biz/mgt experience opening recession-resistant gastro-diner chain, of course starting with the first in either Fairfield or Hartford county Connecticut. High volume, excellent revenue-sqft ratio. First-rate culinary staff ready to go. Concept is breakfast, lunch, dinner, late night with drink to match. High energy, long lines that move quickly. seating not to exceed 70.

      Gastro Diner is one step beyond Gastropub. Strong biz concept/plan. All serious investors considered. Silent or active. Do not apply if you do not love the restaurant biz.

      Goal is to open first property by fall 2009, reach $1K/sqft and plan second property.